Originally...

... I had planned on posting pictures of and talking about the yarn I dyed last weekend, but instead I'm going to show you these lolcat pictures I found (because I love lolcats)


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He's not a cat, but he's SO CUTE


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Him too. =)


I'm also giving you a recipe for an awesome dinner I made the other night.

Black Bean and Sweet Potato Enchiladas (Vegetarian!)

Ingredients:
1 can of black beans
2 med. or one large sweet potato(es), diced1/2 of a white onion, diced
1/2 of a green (or red, or whatever) pepper, diced
1 clove of garlic, minced
1 can of Del Monte tomatoes, the 'chili' ones, they're awesome and add a bunch of flavor to this dish!
2/3 c 10-minute brown rice (or regular brown rice, you'll just need to cook it longer)
3/4 c. water
Chili powder
Paprika
Garlic Powder
Salt & Pepper
6 whole-wheat flour tortillas
1 c. cheddar cheese
1 jar of your favorite salsa

Directions:
Preheat the oven to 375. Put the diced sweet potatoes on a sheet pan, drizzle with olive oil and sprinkle with some chili podwer, paprika, garlic powder, salt and pepper. Bake approx 30 minutes, or until tender, stirring/turning once during baking. You can do this ahead of time.

Place the rice, water, and can of tomatoes(including juice) in a pot and bring to a boil, cook for approx 10 minutes. When the rice is done, you want the mixture to be fairly wet, but not soupy.

Meanwhile, in a skillet on medium heat, sautee the onion, garlic, and pepper in about 1 tbsp or so of oil. When the onions are translucent add the can of beans, drained. Also add approx 1/4 tsp of chili powder, 1/8 tsp of paprika, and salt and pepper (You could also add some cumin if you like, I just happened to be out when I made these). Cook for a minute or two and then stir in the rice and cooked sweet potatoes. Stir in 1/2 c. of the cheddar cheese. Remove the pan from the heat.

Heat the tortillas for about 10 seconds in the microwave to soften them up a bit. Take a 9X13 baking dish and pour some of the salsa in the bottom, spread evenly (you just need a thin layer). Spoon a 1/6th of the mixture down the middle of the tortilla, roll it up and place it seam side down in the baking pan. Repeat process with the rest of the mixture and the rest of the tortillas. Pour the remaining salsa over the tortillas and spread pretty evenly, you don't need to cover them completely.

Cover the pan with foil and bake at 350 degrees F for 20 minutes. Remove the pan from the oven, take off the foil, and sprinkle with the remaining 1/2 c. (or more, if you like!) of cheddar cheese. Put the pan back in the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.

ENJOY! (my boyfriend loved these and they will definitely make my dinner menu again)